Pumpkin Curry Sauce on Spaghetti Squash

I’ve had so much fun experimenting with different pumpkin recipes, and this curry is one of my favorites yet. The sauce is really simple and super versatile. Make it to dress a big bowl of veggies or use it over tofu, seitan, tempeh, any other protein, or a grain. I cooked up half a spaghetti squash and used up purple cabbage and cucumbers I had in the fridge. This makes an easy and healthy dinner that comes together in less then 10 minutes. It’s a nice change up for your standard weeknight meals.

1/4 cup pumpkin puree
1/4 cup veggie stock
1/4 cup unsweetened almond milk
1 tbsp curry powder
1 tbsp chopped ginger
2 tsp minced garlic
1 tsp tumeric
2 tsp cinnamon

View the full recipe at Egginon →